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Instant Pot Chickpeas (No Soaking Required!)

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Cooking chickpeas in the Instant Pot couldn’t be easier. Just add the dry beans and water, press a button, and walk away! Today I’m going to show you how to cook them, step-by-step, so you’ll be able to ditch beans from a can and save money at the same time.

cooked chickpeas in a bowl

How to Cook Chickpeas in the Instant Pot

I’m going to show you how to cook chickpeas in the Instant Pot using two different methods, with both soaked and un-soaked dry beans. Soaking the beans ahead of time means your cooking time will be much faster, but it also involves planning ahead, which I’m not always the best at. So, I’ve got you covered whether you plan ahead or not!

dry chickpeas cooking

Why I Love the Instant Pot for Cooking Beans

The perk of using the Instant Pot when cooking dry beans is two-fold. First, you don’t have to watch the stove. So, you don’t have to wait while the water comes to a boil, you don’t have to watch to make sure the foamy water doesn’t spill over as the chickpeas simmer, and you don’t have to keep adding water to the pot as the dry beans cook.

The second perk is that dry beans cook faster under pressure. While it can take 1 1/2 to 2 hours to cook chickpeas on the stove, they cook in 50 minutes in the Instant Pot, without soaking them ahead of time. (With soaking, they cook in just 12 minutes under pressure!)

chickpeas in the Instant Pot

Do You Need to Soak Chickpeas Before Cooking?

Many people believe that soaking dried beans can remove some of the indigestible sugars that cause gas and bloating, so it may be a good thing to try if eating beans tends to give you digestive discomfort. However, you don’t have to soak dried beans ahead of time. (I personally don’t feel a difference either way when I eat them.)

soaked chickpeas in the Instant Pot

How to Quick-Soak Beans in the Instant Pot

If you’d like to soak your beans, but forgot to do it the night before, there’s another way– the quick-soak method. Simply cover 1 cup of dried beans with 3 cups of water and cook them in the Instant Pot for 2 minutes. Let the pressure release naturally for 10 minutes, then move the steam release valve to venting to release any remaining pressure. Rinse and drain the beans, and now they’re ready to cook as if they’ve been soaked overnight. Use fresh cooking water and follow the directions below.

cooked chickpeas in a bowl

Tips for Choosing Dried Beans

Now that I cook my own dried beans at home, I’ve picked up a few tips about selecting them. Here’s what you should know:

  • Old beans take longer to cook. Some cooking charts will tell you that dried chickpeas can cook in just 20-30 minutes without soaking, but that has never been the case in my experience. Perhaps I can only find “old” beans in my grocery stores, but I’m guessing you might have the same experience, so I’m sharing the times that have consistently worked for me.
  • Bulk Bins are cheaper, and possibly fresher. I always choose beans from the bulk bins at my grocery store, because I’ve heard that they have a higher turnover rate, and therefor might be fresher than the packaged dry beans that could sit on a store shelf for months.
  • Organic vs. Conventional. I’ve heard that organic beans may take longer to cook than conventional dry beans. I don’t know why that is, but that may also account for my experience with dry beans taking longer than some charts say. I usually do choose organic beans when they are available.

Don’t Add Salt to Dry Beans

This recipe is specifically for cooking plain chickpeas that would replace a can of chickpeas in any recipe. Do not add salt to your cooking water until AFTER the beans are totally tender, as salt (and acids) can interfere with the cooking process. In my experience, sometimes salting the water can prevent dry beans from becoming tender at all. If you’d like to make seasoned chickpeas, please cook them until they are tender, then add any seasoning you like.

cooked chickpeas in a bowl
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4.79 from 14 votes

Instant Pot Chickpeas (No Soaking Required!)

Here's HOW TO COOK CHICKPEAS in your Instant Pot, using soaked or un-soaked dried beans. The pressure cooker makes the cooking process fast & easy!
Course Side Dish
Cuisine American
Keyword chickpeas, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 50 minutes
Pressure Release 10 minutes
Total Time 1 hour 10 minutes
Servings 6 cups
Calories 275kcal

Ingredients

  • 1 pound dried chickpeas (about 2 1/4 cups)
  • 6 cups water

Instructions

SOAKED METHOD

  • Cover the chickpeas with 3 inches of water in a large bowl, and let them soak 8 hours, or overnight. When you're ready to cook, drain the chickpeas, then add them to the bowl of your Instant Pot.
  • Cover the soaked chickpeas with 6 cups of water and secure the lid, moving the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 12 minutes, then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
  • When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes.

NO-SOAK METHOD:

  • Cover the dry chickpeas with 6 cups of water and secure the lid, moving the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 50 minutes, then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
  • When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes.

Nutrition

Calories: 275kcal | Carbohydrates: 45g | Protein: 14g | Fat: 4g | Sodium: 30mg | Potassium: 661mg | Fiber: 13g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3.1mg | Calcium: 87mg | Iron: 4.7mg
Per cooked cup: Calories: 275, Fat: 0g, Carbohydrates: 45, Fiber: 13g, Protein: 14g

More Instant Pot Tutorials:

Reader Feedback: Have you tried cooking your own beans from scratch? Try freezing them in a single layer on a baking sheet, then store them in an airtight container in the freezer until ready to use. I love how the individual beans don’t stick together that way, so they reheat easier later.

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Comments

Ali

Thank you for sharing this tutorial! I use your method for cooking black beans all the time, and I figured it was different for other varieties of beans. Can you tell me how to cook kidney beans in the Instant Pot? Is the timing similar to these chickpeas?

Heather

Worked perfectly! Thank you!

Jennifer Going

I had to add an additional 10 minutes, totaling 60 minutes, but SO easy. thank you!

kat

i forgot to put my beans into soak today… if i want to do the quick-soak method, should i follow the soaked method thereafter or the non-soaked method?

thank you!

    Megan Gilmore

    If you perform a quick-soak, then you would treat the beans like they had been soaked for the rest of the recipe.

Joyce

Thank you! I soaked my beans overnight and followed your instructions. Turned out wonderful! 😊

Anna Vermaire

Have you read about the brine method of soaking your beans (from America’s Test Kitchen)? I’ve been using it for over a year and it works wonderfully! Just put 1 T of salt with each cup of beans when you soak at night. In the morning, drain and rinse. Cook in the instant pot – just covered with water – for your desired time (I do 18 minutes for chickpeas) with 1/2-1t salt, depending on how you like them.

    Megan Gilmore

    I’ve never tried that! The Instant Pot seems more sensitive with salt water + legumes than stove top cooking, so I was nervous to introduce salt at all. When I cook green lentils in the Instant Pot, they will NEVER become tender if salt is in the mix. But it’s good to know that it works with chickpeas!

SCOTT

How much water would you use for something like 6 cups of chic peas?

Donna

Your recipe sounds delish. I will try it.
I have a quandary for you:
I’d like to make chickpea soup, but am stumped as to where to start. I’ve never used dried chickpeas before and it’s been a year or so since I’ve made pea soup in my IP. Do you have any ideas? I’ve been checking the internet for recipes, but haven’t found much for whole chickpea soup according to the Quebecois tradition(pea soup using chickpeas).
Any ideas?Or inspirations?

    hutcher9

    French Canadian pea soup is made with yellow split peas.

Maux Woodrow

Just bought my instant pot. I was surprised that it didn’t include any recipes, but happy to find this one. The chickpeas turned out perfectly.

Is it possible to do larger batches. I have a 6 quart instant pot and there seemed to be much more room left after cooking.

Norman Wong

Unfortunately, this recipe lists 6 cups of water for the soaked chickpea variant. This is too much water, way too much. The chickpeas ended up tasteless because the flavors are all in the water.

Kathy Sowiak

Perfection!!
Thank you!!!

Kathy

I wish I had read this first! I followed the manufacturers direction of 20 minutes. They were delicious but tooooo soft. I’ll try 12 minutes next time.

Jessica

If I double the recipe will I need to cook it longer?

    Megan Gilmore

    No, you shouldn’t have to change the cooking time. It will just take longer for the pot to come to pressure if you increase the quantity.

Syeda Sameer

Hi I live in higher Altitude how much water should I use for 2 lb chickpeas and what should be the cooking time.

Julia l

These turn out so great and they taste so much better than canned. Thank you so much!!!!

Jennifer Foote

What if they’re not soft enough after you’ve finished venting? Can you just cook them in the instant pot again?

    Megan Gilmore

    Yes, definitely! The pot should come to pressure quickly since it’s already hot.

Jim Beerstecher

Once again, here’s a recipe that I can do, sounds great, sounds simple… and it turned out fabulous! Must be Detoxinista! Thanks so much for all you do for us all!

Rebeca

Thanks! It was the perfect timing for perfect chickpeas

Kevin Kruger

It is TOTALLY untrue that salting the bean cooking water will prolong cooking time or cause the beans to be tough. DEFINITELY salt the cooking water. If you soak first, add salt to the soaking water (it should taste pleasantly salty for soaking – drain before cooking). Endless testing of salt vs. no salt has shown the above to be true. Salting muring soaking (if you soak) and during cooking results in nicely seasoned beans throughout the pot and throughout the beans. Salting late in the process means the broth is seasoned but the beans are not – they’re bland, swimming in a seasoned broth. The NUMBER ONE issue with long cooking times for some beans some times is the quality and age of the beans. Fresher dried beans will take a shorter time. Older dried beans, longer. Try to buy beans from sources that sell a lot of beans. I shop locally at stores that cater to the Hispanic market and those that cater to southeast Asians (Indians, Pakistanis, et al.) as the beans tend to be fresher.

    Megan Gilmore

    I totally agree that you can salt the cooking water for beans when cooking them on the stove top, but I cooked beans in the pressure cooker literally 100 times while writing my Instant Pot cookbook 3 years ago, and the salt made a HUGE difference in the pressure cook time. I could get soaked black beans (from the same batch I bought at the store– so age wasn’t an issue) to cook in 9 minutes if they were cooked in unsalted water, but it would take them over 60 minutes to cook if I did salt the water. I understand they aren’t as flavorful that way, but I don’t have the time to waste if my beans aren’t ready when I expect them to be, so I don’t risk salting the water anymore. But, I do if I’m cooking them on the stove.

    Vonnie

    My experience is that adding a little bit of salt does not extend cook times in the instant pot

Helen

Found your technique and made during Stay@Home 2020 so I could make my own hummus. did the no-soak method and it worked great! I have a mini Instant Pot and next time will reduce the time by 5-7 minutes. Am eager to try some of your other recipes.

Shae

I’ve been using this method — overnight soaking and then cooking in the instant pot — once every couple of weeks during our shelter in place order and it works great. I did learn once the hard way to drain the cooked chickpeas right away (don’t let them sit in the instant pot) so they don’t get mushy. I’ve been using them for your Thai chickpea curry and also for your hummus recipe, both of which I love.

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